Both handsinks (foot pedal operated style) were supplied with liquid soap, hot running water, and single-use paper towels.
Prep. sink was operational.
3-compartment sink was supplied with hot and cold running water.
200 ppm QUATS sanitizer was available in the third compartment sink unit.
Note: Dishwasher will be checked during the follow up inspection as it was initially turned off and not in use at the time of inspection, and appeared to be still heating once turned on.
Poultry walk-in-cooler, deli walk-in-cooler, and bakery walk-in-cooler were at 4 degrees C or less.
Bakery walk-in-freezer was at -18 degrees C or less.
Refrigeration units were equipped with thermometers.
New hot-holding unit in use was at or above 60 degrees C, and equipped with a thermometer.
Rotisserie chicken is cooked to at least 82 degrees C internal temperature prior to hot-holding it at least 60 degrees C in a prepackaged condition.
Pest control program was in place via Orkin.
Food storage areas appeared clean and organized at the time of inspection.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |